Approximately 1 pint
3 garlic bulbs
3 tablespoons extra virgin olive oil
1 egg yolk
2 tablespoons white wine vinegar
4 tablespoons water
½ cup canola oil
Salt and white pepper to taste
- Preheat oven to 350 degrees. Rub garlic bulbs with extra virgin olive oil and place on pieces of aluminum foil. Fold the ends in to create a tight package. Place on sheet pan and bake 1 hour. Remove from oven and let cool completely.
- When cool, slice bulbs in half and squeeze out the roasted garlic. In a food processor, combine garlic, egg yolk, vinegar, and water. Purée and slowly pour in the oil. Season with salt and pepper and transfer to a small squirt bottle. Refrigerate for up to 5 days, tightly sealed.
- from Chef Craig Deihl of Artisan Meat Share and Cypress Restaurant, Charleston, SC